Cinnamon Chip Speculoos Cookie Cake

Photo and Recipe by: Bake your Day

Yield: 8 large slices

Total Time: 30 min

Soft and chewy cookie cake with Speculoos spread and cinnamon chips

Ingredients:

1/4 cup butter, room temperature
1/4 cup Speculoo spread
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup cinnamon chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan and set aside.

In a small bowl, whisk together the flour, cinnamon, salt, cream of tartar and baking soda.

In the bowl of a stand mixer, cream the butter and Speculoos together until blended. Add the sugars and mix until combined and creamy. Add the egg and vanilla and mix for 1-2 minutes until combined and creamy.

With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the cinnamon chips.

Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 15-16 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.

Bacon & Speculoos Topped Donut Muffins

Photo and Recipe by: Sopistiche

Ingredients

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk
•  
• 2-3 slices of crunchy bacon, crumbled
• Speculoos spread

Instructions

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beat to combine.

Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.

Cook and crumble bacon while muffins are baking.

Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them. 

While they're cooling, melt Speculoos Spread for the glaze (this is easily done in the microwave).

Dip muffins in Speculoos and sprinkle bacon crumbles on top. Place muffins in freezer for a few minutes to solidify Speculoos glaze.

Serve warm, or cool on a rack. Wrap airtight and store leftovers in the refrigerator.

Speculoos Cookie Truffles

Photo and Recipe by: Prevention RD

Sweet, salty, crumbly, with a hard, chocolate-coating shell, it’s hard to go wrong with these truffles, follow recipe below:

Ingredients

3 cup Speculoos Cookies, crushed (1-8.8 oz package)
4 oz reduced fat cream cheese, softened
4 oz (1/2 cup) Speculoos spread
6 oz while chocolate or bark coating, melted

Directions:

Beat crushed Speculoos cookies, cream cheese, and Speculoos spread until uniformly mixed. Roll into 1 inch balls and place on a baking sheet. Refrigerate for about 1 hour.
Melt chocolate  in microwave until just melted, checking every 20-30 seconds. Roll each Speculoos truffle into white chocolate using a fork and place on a parchment lined baking sheet to set. Repeat with the rest of the truffles.

Yield: 21 truffles.

Speculoos Puppy Chow

Photo and Recipe by: Gimme some oven

Prep Time: 10 minutes

Yield: 10 cups

Ingredients

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup Speculoos spread
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method

In a 1-quart microwavable bowl, microwave chocolate chips, speculoos spread and butter uncovered on “High” for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla (optional). Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well-coated. Store in an airtight container/bag in the refrigerator.